I find Twitter to be one of the most useful blogging enablers. I get the sense of being in a little baking community where I can quite easily while away an hour or so chatting, exchanging tips and inspiration. But mainly, drooling over everyone's latest bakes that help to add to a never ending 'to-bake' list and an ever expanding bookmarks folder on my phone.

So when I saw a tweet from the lovely people at Mackays asking for some bakers to join them and get baking with jam, I couldn't wait to join in. After an email suggesting a few ideas, a lovely stash of jams and curds arrived on my doorstep the very next day. At the very top of my 'to-bake' list was Duffins. One of those hybrid style bakes that people rave about. And because they sell them at my favourite cake place, I just had to give them a go.

And now I know exactly why people rave about them. These are quite possibly the best things I have ever baked. Ever. I baked them last night and filled them this morning to take into the office but I'm already plotting alternative filling combinations. Custard and lemon curd. Apple and ginger. Lime and chocolate.

I'm a little bit of a jam doughnut fiend. A popular choice for office birthday celebrations and also a reminder of eating them as a little person at my grandparent's. These Duffins, in case you didn't know, are a hybrid of a jam doughnut and a muffin. And because Mackays make an awesome strawberry and champagne preserve, they're just that little bit fancier!